Chicken Ratatouille
Makes:
4 servings
Chicken is added to this traditional vegetable dish of tomatoes, zucchini, and eggplant for a hearty and satisfying meal.
Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 2 medium boneless chicken breast
- 2 medium zucchini, unpeeled and sliced
- 1 small eggplant, peeled and cut into 1-inch cubes
- 1 medium onion, sliced
- 1 red or green bell pepper, cut into pieces
- 1/2 pound mushrooms, sliced
- 1 can (14.5 ounces) tomatoes, low-sodium, diced
- 1 garlic clove, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, minced
- black pepper (to taste)
Directions
- Wash hands with soap and water.
- Remove skin and fat from chicken and cut into 1-inch pieces
- Heat oil in large non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned.
- Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
- Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
A Healthier You: Based on the Dietary Guidelines for Americans
US Department of Health and Human Services
Office of Disease Prevention and Health Promotion
